Physical Chemistry of Foods

Contents

Foreword
Preface

1 INTRODUCTION

1.1 Physical Chemistry in Food Science and Technology

1.2 About this Book

Bibliography

2 ASPECTS OF THERMODYNAMICS

2.1 Concepts

2.2 Solutions

2.3 Electrolyte Solutions

2.4 Recapitulation

Bibliography

3 BONDS AND INTERACTION FORCES

3.1 Types of Bonds

3.2 Solvation

3.3 Recapitulation

Bibliography